Kevin says: "You will never again return to the freezer after this! Vary your fillings as much as you like."


  • 1 tin chopped tomatoes
  • 1 yellow pepper (sliced into thin slices)
  • 2 thinly sliced tomatoes
  • 2-4 mushrooms (sliced)
  • ½ an onion (thinly sliced)
  • Sweetcorn
  • Pineapple (optional)
  • 200g chorizo (sliced)
  • 250g goat's cheese (or mozzarella, cheddar, Gubbeen, Ardrahan, St Killian Brie)
  • Sprig fresh mint
  • Salt and pepper, to season
  • 1 sheet pre-made puff pastry


  • Preheat the oven to 180C (350F/Gas Mark 4).
  • Transfer the dough to the work surface and roll it out to fit your baking tray. Make sure the dough is rolled thinly. Place it on the tray and leaving ½" from the pastry edge, spread the tinned tomatoes as your base, add some chopped fresh tomatoes. Layer your toppings on top and finish with a layer of cheese.
  • Transfer to the oven and bake for a further 15-20 minutes until the cheese is bubbling and everything is well cooked through.
  • Sprinkle with some fresh mint before serving.